to support the Catering Manager in the planning, organization, and execution of high-quality catering services. The ideal candidate should have experience in supervising staff, maintaining hygiene standards, and managing daily catering operations.
Key Responsibilities:
Assist in planning and coordinating catering services and events
Supervise staff and support scheduling and team leadership
Maintain cleanliness and organization in the kitchen and service areas
Ensure compliance with food safety and hygiene standards
Coordinate with vendors, venues, and clients as needed
Help with menu planning, food presentation, and logistics
Support budgeting and inventory management
Handle customer feedback and resolve issues efficiently
Required Skills & Competencies:
Strong
customer service
and
communication
skills
Knowledge of
menu planning
and
event logistics
Basic skills in
inventory
and
budget
tracking
Ability to work in a
team environment
and lead when required
Good
problem-solving
and crisis management abilities
Able to handle fast-paced work and multitask effectively
Qualifications:
Degree/Diploma in
Hotel Management
or
Service Management
HACCP Level 3 Certification
(mandatory)
Valid QID
and
NOC
are
required
Job Type: Full-time
Pay: QAR2,500.00 - QAR3,500.00 per month
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